Winery Henri MaireMontbief Pinot Noir Arbois
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Montbief Pinot Noir Arbois
Pairings that work perfectly with Montbief Pinot Noir Arbois
Original food and wine pairings with Montbief Pinot Noir Arbois
The Montbief Pinot Noir Arbois of Winery Henri Maire matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of beef bourguignon with cookéo, delicious marinated pork chops or rabbit and mushroom gibelotte.
Details and technical informations about Winery Henri Maire's Montbief Pinot Noir Arbois.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Henri Maire
The Winery Henri Maire is one of wineries to follow in Jura.. It offers 243 wines for sale in the of Jura to come and discover on site or to buy online.
The wine region of Jura
The Jura is a small wine region in eastern France that is responsible for some very special and traditional wine styles. It is close to the Swiss Jura, but quite distinct from it. Wedged between Burgundy to the west and Switzerland to the east, the region is characterized by a landscape of Wooded hills and the winding topography of the Jura Mountains. The Jura vineyards cover just over 1,850 hectares, forming a narrow strip of land almost 80 km Long from North to South.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
